4th of July Icebox Cake (video)
This icebox cake is cool and refreshing with its layers of softened graham crackers, luscious cream filling, and fresh berries. It’s easy to make, there is no baking, and it can be made in advance. It’s a perfect summer treat and a great way to celebrate the 4th of July! 
With the 4th of July coming up, I thought I would salute my American friends, family, and followers with a festive and patriotic dessert. So something red, white and blue to celebrate the nation’s independence. I also wanted to make something cold and summery to celebrate the season. A lovely icebox cake dressed with blueberries and strawberries seemed to fit all the criteria. 
Why this recipe is so great:
- No-bake dessert – There is no need to turn on your oven during the summer heat with this recipe. Just assemble and let the cake set in the fridge.
- Make-ahead recipe – You can make this cake 4 hours in advance or the day before, so it gives you plenty of time to prepare for and enjoy the party.
- Tastes amazing and can feed a crowd – This 4th of July icebox cake tastes like a fancy torte or 3-tier fruit-filled cream cake, but it’s so much easier to make. The flavor in this cake is nutty from the graham crackers, creamy from the filling and slightly tart from the fresh berries. It’s not too sweet and best served cold. It’s an easy make-ahead dessert, yet it’s impressive and can feed a crowd.
- Here are some reviews:
“I made this yesterday with some berries I had picked with my boys. We all loved it. Not overly sweet, so it’s easy to eat. I love that it’s nice and cold from the fridge, just the thing you want on a hot July day. And she’s right, the mix of the sweet cream with the tart berries is the perfect combo.” – Sara
“Made this for the 4th of July picnic and everyone loved it. It’s hard to stop eating it if the pan is in front of you.” – Steven
How to make this no-bake 4th of July dessert:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by beating the heavy cream to stiff peaks. Set aside.
- Then you combine a block of cream cheese with the instant vanilla pudding mix.
- Slowly mix in the milk.
- Fold in the whipped cream until the mixture is combined.
- In a 9×13″ pan, spread a thin layer of cream on the bottom and layer some graham crackers on top.
- Spread 1/3 of the cream mixture on top of the crackers followed by a cup of blueberries.
- Repeat for another layer with strawberries.
- Then finish the last layer with the remaining crackers, cream, and berries. Chill for 4 hours or overnight and let the fridge do its magic.
While the cake chills in the fridge, the graham crackers soften into a tender cake-like layer. Even the berries get more flavorful and softened by the cream as well. It’s like a marriage of all the flavors and textures between all the layers. There is a tanginess from the cream cheese in the filling and a rich vanilla flavor from the pudding mix. The whipped cream adds a light-airy texture to the filling. The overall dessert is cool, creamy and not too sweet.
Expert tips:
- Make sure the cream cheese is softened – Take your cream cheese out 1 hour before you plan to start to ensure that it’s softened. This will make it much easier to mix with the other ingredients, especially the milk.
- Add the milk slowly and gradually – Adding the milk a little at a time and mix in between will prevent a lumpy cream mixture. But not to worry of your cream mixture does get lumpy during the process, just keep mixing and it will become smooth.
FAQ:
- Why is it called an icebox cake? This style of cake was created back in the 1920s before refrigerators were invented and most homes were equipped with iceboxes. The name stems from the fact that an icebox was used to set the cake instead of an oven. (source: Baking Bites)
- Can you freeze this icebox cake? No, because the texture of the fresh fruit in the cake will change once frozen.
- How long does this icebox cake last? This icebox cake will last 2-3 day covered and stored in the fridge.
You might also like:
- Mini Cheesecakes topped with berries (red, white and blue)
- No-Bake Key Lime Pie
- Cheesecake Rice Krispie Treats (red, white and blue)
- Strawberry Pretzel Salad
- Easy Eggless Tiramisu
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
4th of July Icebox Cake
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 12-16
- Category: dessert
- Method: no-bake
- Cuisine: American
Description
This icebox cake is cool and refreshing with its layers of softened graham crackers, luscious cream filling and fresh berries.
Ingredients
- 1 box (400g) graham crackers
- 1 pkg (250g) cream cheese, softened
- 2 pkgs (102g each or 3.4oz each) INSTANT vanilla pudding mix (see notes*)
- 2 & 1/2 cups (625ml) milk
- 3/4 cup (188ml) heavy cream
- 2 cups sliced strawberries
- 2 cups blueberries
Instructions
- In a medium bowl and using an electric mixer; beat the heavy cream until stiff. Set aside.
- In a large bowl, beat the cream cheese and the dry pudding mix until combined. Slowly and gradually beat in the milk until smooth. Fold in the whipped cream.
- Spread a thin layer of the cream mixture onto the bottom of a 9×13″ baking dish. Layer the graham crackers on top. Spread 1/3 of the cream onto the crackers. Sprinkle half of the blueberries over the cream.
- Repeat with another layer of crackers, cream, and half of the strawberries.
- Repeat with a final layer of crackers and the remaining cream. Decorate with the rest of the berries. Cover and chill for 4 hours or overnight. Serve cold.
Notes
Leftovers can be covered and stored in the fridge for 2-3 days.
*The vanilla pudding mix gives the cream filling a slight yellow tinge. If you want the cake to be pure white, you can use white chocolate pudding mix or add an extra layer of whipped cream or cool whip on top before adding the final layer of berries.
Nutrition
- Serving Size:
- Calories: 258
- Sugar: 23.1 g
- Sodium: 420.6 mg
- Fat: 9.9 g
- Carbohydrates: 38 g
- Protein: 4.8 g
- Cholesterol: 24.1 mg
Recipe adapted from Cakescottage.
I bought the regular vanilla pudding mix that says “cook & serve”. Willl that make a difference?
Yes, it will make a big difference. Cook & Serve pudding will not thicken unless cooked first. It’s best to use instant for this recipe. It will not work with cook & serve.
Can I use a stand mixer for this?
You can but you’ll have to switch between the paddle and whisk. Use the whisk for the whipping cream. Start with the paddle for the cream cheese and pudding and switch over to the whisk after you added about 1/2 cup of milk. Enjoy and happy 4th of July!
Will the graham crackers get mushy and yucky if I make it the day before serving?
No, not at all. The cake is suppose to set for a min of 4 hours or overnight for the crackers to soften. Enjoy and happy 4th of July!
How much cool whip do I use?
If you are using cool whip instead of heavy cream, replace it with 1 & 1/2 cups of cool whip. Enjoy and happy 4th of July!
What kind of milk? 1%, whole?
Any kind. Whatever you have on hand or normally would use. Enjoy!
I’ve made this dessert several times. I make it for every “red, white and blue” holiday. It tastes cold and luscious. I can’t wait for July 4th weekend to make it once more.
Thanks for sharing.
You’re very welcome, Linda! So happy to hear you like it that much. Enjoy!
I can’t wait to make this for the 4th of July! Looks so yummy and refreshing
Thank you and I hope you enjoy!
I’m at the grocery store buying the ingredients to make it this evening. Do you think zero sugar vanilla instant pudding will be ok to use? I’m trying to reduce the sugar for those who are diabetic in the family.
Yes, that’s fine to use. Enjoy and happy 4th of July!
My guests all loved it.
When I make it again, I will double the ‘icing’ portion….it wasn’t enough for me per this recipe. Used the white choc. pudding…found on Amazon.
What if I don’t use instant
Then it won’t set and be too runny.
I used half cheesecake pudding and half French vanilla and it was soooooo good. I frosted the top with Whipped cream so it appeared white. Big hit and will be adding this to my recipe box!
Made this morning for a July 4th cookout. So very yummy! Received so many compliments.
I made this for a second year in a row for the 4th of July. It’s pretty and very popular.
Be sure your cream cheese is really softened otherwise you’ll be beating it for a long time. This year I learned that the hard way!😄
So frustrating. I tried this and I also got the “cook and serve” and it was a weird texture- added milk and it’s very liquidey. She really should specify in the ingredients which box to choose, I assumed cook and serve was instant bc I don’t buy this junk a lot.
It’s not her fault that you don’t make this “junk” a lot. If you thought it was junk, why did you even make it? All you had to do was READ the front of the pudding boxes before you put them in your grocery cart. If you’re a health only person I would think you’re reading labels all the time.
I just feel like a bad review was not fair when you didn’t use the proper ingredients.
100 % agree!
Texan Girl, the list of ingredients plainly says INSTANT in all caps. Sorry you didn’t notice it.
Fellow Texan girl
For those who experienced lumps with the cream cheese mixture- I had bad lumps. The lumps felt gummy (I thought it was from using dairy free cream cheese) and it looked unsalvageable. But I hung in there and I’m currently looking at a smooth bowl of filling- so here’s what you do to fix it! If you have a stand mixer, (you could probably also do it with a handheld electric mixer), beat beat beat beat that filling until all the ingredients warm up and it will become smooth. I’m talking fifteen, twenty minutes of beating. Maybe more. You’ll have to refrigerate or gently freeze the mixture again after it’s smoothed out, then incorporate the whipped cream, but if you’re patient I promise it will become smooth!
Thank you for this! I am in the process of beating our mixture (my husband is doing it now because I’ve been at it for a good 20 minutes and it’s so lumpy). This post gave me hope! And it is starting to work!
Added some white chocolate chip (calories don’t count on holidays right?) so excited to bring this to my in laws tomorrow!
Hope you and your in-laws enjoy it and happy 4th of July!
I made this for our 4th celebration and it did not disappoint. I did half the recipe but made the full amount of filling it. Will use this recipe again as it’s versatile. Thank you for sharing
You’re very welcome:) Enjoy the cake and happy 4th of July!
I’m going to try to use sugar-free pudding mix and zero sugar Cool Whip. I’ll have to sacrifice a few carbs with the graham crackers! This looks so cool and creamy!
Thanks for sharing, Linda
You’re very welcome and enjoy!
Anyone else make with sugar free instant pudding? Do you think it will work? That was all I could find today at the store. Thanks!
I made this yesterday with some berries I had picked with my boys. We all loved it. Not overly sweet, so it’s easy to eat. I love that it’s nice and cold from the fridge, just the thing you want on a hot July day. And she’s right, the mix of the sweet cream with the tart berries is the perfect combo.
Thank you for your kind words, Sara! So glad you liked it:)
I made this cake for 4th of July 2022 and it was a hit! Turned out really great and was a festive addition to our table. I used the white chocolate pudding mix to keep it true white.
Thank you for your lovely feedback and glad to hear it was a hit!
Ooops! When I bought the vanilla pudding mix, I didn’t notice it was not the instant kind but the “cook and serve”? That was the only vanilla they had on our shelves other than a sugar-free version, which I did not want. Couldn’t figure out why it was so liquidy when I was mixing it up? I hope it gets thicker overnight and turns out OK? Just a fair warning to others to note the difference on their boxed pudding! Thanks for the recipe!
Oh no! I hope it still tastes ok, but you might have to serve it in bowls because the cooking pudding needs heat to thicken.